This Cavatappi Alfredo with Broccoli & Chicken is creamy, cheesy, and so easy to make! It's ready in just 20 minutes and is a meal that the whole family will love.

FUN FACT: Did you know that Alfredo sauce is named after Alfredo Di Lelio, who first served the dish in Rome back in 1892?
What you will need to make this recipe

- 12oz box Cavatappi
- 2 cups Broccoli
- 2 cups Chicken
- 1 cup Parmesan Cheese
- 1 cup Chicken Broth
- 1 cup Milk
- 3 cloves Garlic
- 1 tablespoon Butter
- 2 tablespoon Flour
- ½ teaspoon Black Pepper
- ¼ teaspoon Salt
- ¼ teaspoon Crushed Red Pepper (optional)
I used 1% milk when I made this recipe, however you can substitute any type of milk. Just avoid the heavy cream! According to Healthline, a serving of Chicken Alfredo at the Olive Garden will cost you 1480 calories and 94 grams of fat! My version drops that down to 330 calories with 8 grams of fat per serving.
What is Cavatappi?
Cavatappi pronounced {cah vah TOP pee}, is a spiral shaped pasta with lines or ridges on the surface. It actually means "corkscrew" in Italian and is also known as cellentani, amori, spirali, and tortiglione. I love to use it in my pasta dishes, because it looks so fancy! 😀
How to make Cavatappi Alfredo
First, boil the cavatappi according to package instructions.

Next, in a medium saucepan melt the butter. Add garlic and cook for 1 minute.

Whisk in the flour to make a roux.

Slowly whisk in the chicken broth and then the milk, allowing it to thicken.

Add the spices and cheese and stir until thoroughly melted. I prefer to grate my own block of cheese. This adds so much flavor and allows it to melt much easier too!

Toss together the cavatappi, broccoli, chicken, and Alfredo sauce, and voila! This recipe makes just enough Alfredo sauce to perfectly coat your pasta. If you prefer a more saucy dish, consider decreasing the pasta to 8 ounces. Garnish with some additional grated parmesan and/or parsley, as desired.

Mmm.. Mmm.. Good!
Did you make this recipe? Please leave a comment below. I love to hear from my readers!
Other recipes you may enjoy-
- Lemon Garlic Chicken in a White Wine Sauce
- Oven Roasted Brussels Sprouts
- Mini Lemon Cheesecakes with Blueberry Topping

Cavatappi Alfredo with Broccoli & Chicken
Ingredients
- 12 oz Cavatappi
- 1 cup Broccoli Florets cooked
- 3 Garlic Cloves minced
- 1 cup Chicken cooked
- 1 cup Parmesan grated
- 1 cup Chicken Broth
- 1 cup Milk low fat
- 1 tablespoon Butter
- 2 tablespoon Flour
- ½ teaspoon Black Pepper
- ¼ teaspoon Salt
- ¼ teaspoon Crushed Red Pepper (optional)
Instructions
- Bring a large pot of water to a boil. Cook the cavatappi according to package instructions.
- In a medium saucepan, melt the butter over medium heat.
- Add the garlic and cook for 1 minute.
- Whisk in the flour.
- Slowly whisk in the chicken broth and then the milk, allowing it to thicken.
- Stir in the spices and cheese, until melted.
- Toss together the cavatappi, broccoli, chicken, and Alfredo sauce.
- Garnish with more parmesan cheese and/or parsley, as desired.
Notes
- I used 1% milk when I made this recipe, however any other type of milk may be substituted. Just avoid the heavy cream!
- Grating a block of cheese yourself vs. purchasing pre-grated cheese will provide more flavor and melt easier!
- This recipe makes just enough Alfredo sauce to perfectly coat your pasta. If you prefer a more saucy dish, consider decreasing the pasta to 8 ounces.
We really enjoyed the flavor in this recipe. A huge hit with the family and a nice addition to our dinner recipes.
Glad you enjoyed it, Kim! Thanks for sharing!!
The 'printable' recipe doesn't automatically include the amts for butter and flour
Thank you, Jennifer! I just fixed it for you. Hope you enjoy it!🙂